Canarian style pickled eggs

Cover eggs with cold water, and bring to a rapid boil. Cover, and let stand for 15 minutes. Drain, and cover with cold water with some ice cubes and leave for 5-10 minutes.

Pour out the water, carefully crack, peel and rinse the hard boiled eggs then put them into a wide necked jar that have been sterilized for preserving.

MARINADE

2 tsp ground cumin

1 tbsp sweet paprika (smoked)

1-2 tsp cayenne pepper (to taste)

1 tsp dried oregano

3 garlic cloves (minced or 1 tsp garlic powder)

1-1 ½ tsp salt (to taste)

100 ml white wine vinegar

2-3 tsp sugar (optimal)

150 ml water

100 ml ЕВ olive oil (vegetable oil)

Bring vinegar, water, salt and sugar to boil. Simmer for 2 minutes until the sugar has dissolved. Take off from the heat and slightly cool. Add the cumin, oregano, cayenne pepper, paprika, garlic and oil and whisk together.

Pour marinade over the eggs in the jar. Seal. Refrigerate for at least 10 days before using. (Quail eggs for 5-7 days).